Thread: How to make a Cornish pasty

Ideal to soak up the beer

Cornish pasty Ingredients - Recipe

For the Pastry (Short-crust)
One and a half Cups Plain Flour
Lard or vegetable fat
Pinch of salt
Water

For the pasty filling

Chuck steak or skirt
Two Large potatoes
1 large carrot (normally one should use a sweed or turnip)
One large onion
Salt and pepper to taste
Water



The Pastry

Place flour and salt in a bowl, rub in the fat, until the mixture is so fine that it falls through the fingers. Tip mixture onto a lightly floured table top. With your index finger make a well in the centre of the mixture. Add water a little at a time until it forms a pliable but stiff dough.

The Cornish Pasty Filling

Finely chop the steak. Dice the potato, carrot and onion. You may prefer to slice them. Add seasoning. Mix all in a bowl or your kitchen table top.

Using a floured table top roll out half the dough to a circle the size of a plate.

Make a mound of the filling in the centre of the dough. Dampen round the edge of the dough with either water, or milk.

Fold over the dough, to make a half moon shape, crimping the edges. Make a slit to let out steam. Brush with beaten egg to glaze.

Cooking your Cornish Pasty Place on lightly greased metal baking tray in the middle of a preheated oven, for around 40 minutes at 450 F.

The pasty is cooked when their undersides turn brown and crisp.

I think we had a thread on these very recently.

i think i'll have one of these for tea tonight

There was a good thread on them before, and they were home made. Those look like outta magazine.

My previous thread on the subject would have had more exposure if it been in the weekly newsletter as I think it deserved.

https://teakdoor.com/the-kitchen/2714...dventures.html (Slimboyfat's Singapore Cornish pasty adventures)

Yes it still hurts.

^I can't remember that one. I do remember you did a very good thread on dog food.

Ah, I see....

Originally Posted by gjbkk

How to make a Cornish pasty

Your own recipe?